The Cauliflower Velouté is a simple, healthy, and tasty dish that evokes autumn and home. I discovered it recently, and I won’t abandon it anymore.
In Naples, cauliflower is a beloved vegetable, appreciated by both adults and children. In this version, I’ll show you how to prepare it as a creamy velouté, suitable for dressing pasta, pairing with fish or meat dishes, or enjoying on its own, just the way I like it.
The creaminess of the potatoes and the crunchiness of the hazelnuts will make it unique! Are you ready to try it right away?
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
Ingredients for the cauliflower velouté
- Half cauliflower
- 14.1 oz potatoes
- to taste salt
- to taste extra virgin olive oil
- 1.8 oz whole peeled hazelnuts
- 1 sprig thyme
What you need to prepare the cauliflower velouté
- 1 Pot pot
Procedure for the cauliflower velouté
We clean and cut the potatoes and cauliflower into pieces. We put them together in a pot with water where they will boil until very soft.
Alternatively, you can put them in a large microwave-safe bowl, add two fingers of water, and cover with plastic wrap. They will cook in the microwave at maximum power for 10 minutes.
Once cooked, blend everything with an immersion blender. If needed, add a tablespoon of water. Adjust with salt.
Serve with a drizzle of oil, the sprig of thyme, and coarsely chopped hazelnuts.
Advice and Storage
The cauliflower velouté is excellent to enjoy on its own but also to accompany main courses or to dress pasta. You can enrich it with grated Parmesan or provolone and bake it.
It can be prepared in advance and frozen in portions.
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